The Business of F&B Innovation - Feb 1, 2017

2. “a new idea, method, or device” Merriam-Webster

4. “…innovation is often also viewed as the
application of better solutions that meet
new requirements, unarticulated needs,
or existing market needs.” Maryville, S (1992).
"Entrepreneurship in the Business Curriculum". Journal of Education for Business

5. Be practical first
Saving time, money
Streamlining production
Adding value
Addressing a guest need
Being creative, providing excitement
for our team

6. Innovation and
common sense
decision making
– they go hand-in-hand,
not in opposition

7. Know the latest trends
Know your menu
Know your process

8. Comfort food in the wake of the global
recession – will continue to see traction
Global food
Filipino food!

9. Fire-roasted, smoked, pickled
Organic and premium

10. Raw, especially poke and seaweed as a
vegetable
Buddha bowls
Tacos

11. Sharable food, look for non-traditional
foods to be shared
Insta-ready food

12. Low and no alcohol cocktails
Healthy snacks
Sugar and wheat will continue to get a
bad name
Tech solutions –
sous vide, smoking gun
pacojet, thermomix

13. Insects

14. Menu development fundamentals
P-mix
Menu engineering and menu item
categorization
Unique, hero and defining menu
items

15. Be careful not to force it, remember
we are looking for a better solution for
a new or existing need, not just
creating some crazy product with no
defined need or use
Incremental innovation

16. Start with something that already
works well
Candied pecans

17. Ideate - “How else can I apply this?”

18.  Test

19. How does it fit
into the menu?

20. I like to gather all the information I
can – internet, feedback from guests
and staff, cookbooks – then make my
notes and organize my ideas by flavor
and how flavors go together

21. Menu development at GRIND
Avocado ice cream
Nutty black chicken
Burger butter

22. Your team
Find new ways to engage your team
Square pegs and round holes
You!
Change it up
Keep it fresh